BBQ Bacon Okonomiyaki

Combine the flour, salt and baking powder in a large mixing bowl. Crack in the eggs, bring everything together and then slowly beat in the milk to form a smooth batter. Beat in 1 tbsp of Heinz BBQ sauce.
Finely shred the cabbage and thinly slice the spring onions. Set the green slices of onion aside for garnish later. Finely slice the ginger into thin strips, then chuck everything into the bowl with the batter. Add the bean sprouts and fold everything together - the mix should just hold its form in the bowl.
In a small mixing bowl, beat together the Heinz [Seriously] Good Mayonnaise and the miso paste. Load it into a piping bag or squeezy bottle.
Tip the vegetable oil into a large frying pan. Lay the bacon rashers in the pan and place it over a medium heat. Fry the bacon for 3-4 minutes until golden on one side, then flip and remove 2 from the pan.
Immediately ladle half the cabbage mixture into the pan, making a neat, thick disc that covers the bacon in the middle. Fry for 4-5 minutes, until golden on one side. Flip and repeat, then place a lid over the frying pan for the last 2 minutes of cooking to steam it slightly.
Once cooked, transfer to a plate. Return the remaining 2 slices of bacon to the pan and repeat the cooking process.
Brush the 2 okonomiyaki with the remaining 4 tbsp of Heinz BBQ Sauce. Drizzle over the miso mayonnaise in neat stripes, then scatter over the katsuobushi, spring onion greens, sesame seeds and seaweed flakes. Serves 2